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INSTRUCTIONS
Preheat the oven to 425°F / 220°C.
In a small bowl, combine the shallot, garlic, and parsley. Using a Spatula, gradually fold in the softened butter until smooth and well blended. Season lightly with salt and pepper, then refrigerate while you prepare the snails.
In the Braiser, bring the vegetable broth to a gentle boil. Add the thyme and bay leaf. Add the snails and poach for 2 to 3 minutes. Drain well and let cool slightly.
Spoon a small amount of the garlic herb butter into each shell. Place a snail inside, pressing gently so it sits snugly without being fully covered. Top with a little more butter to seal.
Arrange the filled shells in the braiser and bake for about 10 minutes, until the butter is melted and aromatic.
Serve right away while the snails are hot, with plenty of crusty bread for soaking up the warm garlic herb butter.
